EGGS BENEDICT
Steps:
- First, bring a pot of water to a boil. While the water's boiling, place the English muffin halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place the sheet under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.
- Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado's really twisting crack in an egg. The reason for the swirling is so the egg will wrap around itself as it cooks, keeping it together. Cook for about 2 ½ to 3 minutes. Repeat with the remaining eggs.
- In a small saucepan, melt 2 sticks of butter until sizzling. But don't let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it's all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add cayenne pepper, this is the point at which you would do that.
- Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Place an egg on top of the bacon and then top with a generous helping of Hollandaise sauce. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Top with more cayenne, or a sprinkle of paprika, and chopped chives if you like.
TRADITIONAL EGGS BENEDICT
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.
- In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.
- For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.
- To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.
- Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.
BENEDICT EGGS IN PASTRY TOH
Make and share this Benedict Eggs in Pastry Toh recipe from Food.com.
Provided by nicoleingermantown
Categories Breakfast
Time 40m
Yield 4 pastries, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a double boiler over simmering water or a small heavy saucepan, constantly whisk the egg yolks, lemon juice and mustard until mixture begins to thicken and reaches 160°. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne.
- Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to use.
- In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender. In a large bowl, whisk six eggs and milk. Add egg mixture to the pan; cook and stir until set. Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside.
- On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. x 9-1/2-in. rectangle; cut each in half widthwise. Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.
- Beat water and remaining egg; brush over pastry edges. Bring an opposite corner of pastry over the egg mixture; pinch seams to seal. With a small sharp knife, cut several slits in the top.
- Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400° for 18-22 minutes or until golden brown. Serve with remaining hollandaise sauce. Sprinkle with tarragon if desired.
Nutrition Facts : Calories 1363.5, Fat 104.7, SaturatedFat 42.2, Cholesterol 571.3, Sodium 897, Carbohydrate 58.2, Fiber 2.1, Sugar 1.8, Protein 47.1
EGGS BENEDICT
Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you crisp up the Canadian bacon. From there, it's as simple as stacking your ingredients and sprinkling them with herbs, salt and pepper. Once you've mastered this basic version, you can explore its variations: Add sliced avocado, or even swap in some smoked salmon (eggs Hemingway) or wilted greens for the Canadian bacon (eggs Florentine).
Provided by Alison Roman
Categories breakfast, brunch, main course
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the hollandaise: Melt butter in a small pot over medium heat until it's foamy but not yet beginning to brown, 3 to 4 minutes.
- Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it's all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn't form a skin. Set aside. (It will keep at room temperature while you work.)
- Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs - you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
- Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don't be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.
- Cook Canadian bacon or ham (or bacon) in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.
- Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
Nutrition Facts : @context http, Calories 766, UnsaturatedFat 23 grams, Carbohydrate 30 grams, Fat 59 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 32 grams, Sodium 996 milligrams, Sugar 1 gram, TransFat 2 grams
EGGS BENEDICT BAKE WITH BEARNAISE SAUCE
I've made this recipe for my family every Christmas morning for 10 years-it's a food tradition that we look forward to every year. Part of what makes this dish special is the croissants that make the egg bake extra light and fluffy. -Susan Triplett, Citrus Heights, California
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place half of the Canadian bacon in a greased 13x9-in. baking dish. Layer with croissants and remaining Canadian bacon. In a large bowl, whisk eggs, milk, green onions, onion powder, mustard, tarragon, salt and pepper until blended; pour over top. Sprinkle with paprika. Refrigerate, covered, several hours or overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Prepare sauce according to package directions. Serve with casserole.
Nutrition Facts : Calories 285 calories, Fat 17g fat (8g saturated fat), Cholesterol 200mg cholesterol, Sodium 707mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 14g protein.
EGGS BENEDICT
Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.
Provided by jenn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
- Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
- While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
- Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g
More about "benedict eggs in pastry toh food"
EGGS BENEDICT TARTS WITH PUFF PASTRY - COOKING WITH CARLEE
From cookingwithcarlee.com
- Cut puff pastry into quarters. Score a border around the edge of each piece, about 1/2 inch from the edge. Bake for 10-12 minutes or until puffy and lightly golden brown,
- Gently push down the center of the puff pastry and top each square with a few leaves of spinach and some of the ham.
HOW TO MAKE EGGS BENEDICT - ALLRECIPES
From allrecipes.com
Author Carl HansonEstimated Reading Time 3 mins
HOW TO MAKE EGGS BENEDICT (WITH PICTURES) - WIKIHOW
From wikihow.com
HOW TO MAKE EGGS BENEDICT - SIMPLY RECIPES
From simplyrecipes.com
FOOLPROOF EGGS BENEDICT RECIPE - SERIOUS EATS
From seriouseats.com
EGGS BENEDICT - DINNER, THEN DESSERT
From dinnerthendessert.com
PORK BELLY EGGS BENEDICT RECIPE - COOKING WITH JANICA
From cookingwithjanica.com
CLASSIC EGGS BENEDICT RECIPE | GET CRACKING
From eggs.ca
EGGSPECTATION - GAINESVILLE - 176 PHOTOS & 252 REVIEWS - YELP
From yelp.com
145 Yelp reviewsLocation 8058 Crescent Park Dr Gainesville, VA 20155
CLASSIC EGGS BENEDICT RECIPE - THE SPRUCE EATS
From thespruceeats.com
APRIL L WIENCEK ON INSTAGRAM: "THIS EGGS BENEDICT CASSEROLE IS ON …
From instagram.com
EGGS BENEDICT | FOOD | BRITANNICA
From britannica.com
POACHED EGGS IN AN AIR FRYER? FANS ARE CALLING THIS EGGS BENEDICT …
From goodto.com
EGG SAFETY - CANADA.CA
From canada.ca
ARE YOU MAKING SCRAMBLED EGGS WRONG? HERE’S THE RIGHT WAY
From rachaelrayshow.com
EGGS BENEDICT BREAKFAST PASTRY — THE TIPSY HOUSEWIFE
From beatcancer2010.wordpress.com
BENEDICTEGGSINPASTRYTOH FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love